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Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.

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What’s My Fortune, Cookie? (PS: I Think You’re Tame…)

fortune cookies

Well, we celebrated Memorial Day with an old-school Chinese-American feast. Yes, weird. I know. I was just in the mood to make fortune cookies. And once you are making fortune cookies, you start to look for recipes online like Moo Goo Gai Pan and Vegetarian Egg Rolls. The Moo Goo Gai Pan was really good — added grated carrot, garlic tops, snow peas, and doubled the mushrooms (shiitake & cremini). It reminded me of going out for Chinese food when I was little. I think I always got the MGGP.

The egg rolls were good too, but I probably don’t have to make those again. I can think of other things I’d rather pan-fry — this is, after all a world where my pan-fry experiments are very limited. So, that being the case, I would rather pan-fry potato latkes or deep-fry some somasas. Or arancini.

The fortune cookies however, I will definitely make again — so much fun! And you get to print out little fortunes, also a bonus. Especially when you can try to stick your dining companion with doing the dishes with a fortune like, “Whoever gets this cookie does dishes! Haha!”

The recipe below . . . → Read More: What’s My Fortune, Cookie? (PS: I Think You’re Tame…)

Sorbetto di Limone (Lemon Sherbet)

lemon sorbetto

This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.

I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.

Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese

lemon sorbetto

You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.

lemon sorbetto

Put the sugar and water in a pan, bring to a boil, then turn the heat down and continue to simmer for 5 minutes or until the sugar is completely dissolved and the water is clear. Once the liquid is clear and syrupy, remove the pan from the heat and allow it to cool for 15 minutes.

lemon sorbetto

Add the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

halibut

Hey! I was just recently made aware that the original recipe in Bon App├ętit is by Ivy Manning, a Portlander and awesome food writer!

This was a very, very Spring-like, light and good meal. But here is a lesson for you — use big, fat asparagus spears. Mine were on the smaller side and vegetable peeling them into strips was…challenging. I used the peeler and then I had to just use a knife to slice what was too small too peel into tiny, thin strips. It worked but it was pretty time consuming. Just use big asparagus and you will thank me for that tip, which should be somewhat obvious, but to me anyway, was not at all. Duh!

Also, raw asparagus is very good! At least in little strips and tossed with lemon-dijon dressing. The halibut was just opaque and very moist. Loved the crunchy topping. The original recipe served six. Below, I kept the salad amounts the same as in the original, but kinda halved the fish amounts. So, adjust that as needed if you are making this for more than two people or don’t want as much salad.

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
Adapted from . . . → Read More: Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Nuts in the Kitchen: Sicilian Sweet and Sour Rabbit (but with Chicken)

nuts in the kitchen

One of my favorite cookbook authors, Susan Herrmann Loomis, is coming to Portland! Very exciting! She’ll be at In Good Taste, August 12-15, 2010.

In Good Taste is located at 231 NW 11th Ave, Portland, Oregon, 97209. It’s a 3-day class (with a welcome dinner the night before) and you can enroll by e-mailing cookingclassesATonruetatinDOTcom. You can also call In Good Taste at 503-248-2015 with questions. More info here.

As if that’s not enough, Susan also has a new cookbook out, Nuts in the Kitchen, and I was lucky enough to receive a review copy. So far, I have made two recipes from the book, but like all of her books, some of the most interesting parts are just reading the little features within the cookbook about the people who grow/produce the food used in the recipes and the places where some of these dishes are served.

Being a Portlander (and living within walking-distance of Pok Pok), I must admit that my favorite of these is the three page “Ode to the Thai Countryside”, which features the village of Baan Mai, Andy Ricker of Pok Pok fame and Sunny Bovorat, Andy’s partner in tasty eating . . . → Read More: Nuts in the Kitchen: Sicilian Sweet and Sour Rabbit (but with Chicken)

Genoa Restaurant, Portland

Genoa Restaurant Portland

Genoa Restaurant
2832 Southeast Belmont St
Portland, OR 97214-4024

Okay, enough about California, let’s talk about a Portland restaurant! Recently, jwa & I went to Genoa to celebrate our 2nd wedding anniversary. We hadn’t been to the new one yet and were both very excited to give it a try. Wow, what a great meal. There’s still a few days left with this menu, I’d recommend trying to check it out. We’ve decided to not wait for another big celebratory event. Maybe Flag Day?

“The Ancient Island of Sardegna” April 28th through May 15th

For the sake of simplicity, I’ll just highlight the choices we had but the full menu is here.

Also, as the evening progresses, the images get a bit darker.

Genoa Restaurant Portland

Genoa Restaurant Portland
It’s a nice, airy dining room with maybe a dozen tables.

Genoa Restaurant Portland
We started with an Amuse Bouche — a little mushroom ricotta bite with chive flowers on micro-greens that was just delicious!

Genoa Restaurant Portland
Course I: Fregula con Cocciule- Puget sound clams steamed in a soffritto of garlic, parsley and tomatoes then baked in their shells and served with Sardinian couscous.

. . . → Read More: Genoa Restaurant, Portland